Stuffed Zucchini Boats Recipe
Stuffed Zucchini Boats are filled with the flavors of creamy chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love.
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INGREDIENTS
- 2 medium zucchini
- 1 ½ cup pre-cooked chicken , cut into cubes or shredded
- 3 tablespoon olive oil, divided
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry/plum tomatoes, cut in half
- ½ cup parmesan, grated
- 1 teaspoon oregano, or mix of Italian Herbs
- salt and pepper to taste
- ¾ cup heavy cream
- ½ cup Colby jack cheese (or sharp Cheddar), grated
INSTRUCTIONS
- Preheat oven to 400F (200C) and grease a 9 x 13 baking dish with avocado or olive oil.3 tablespoon olive oil
- Trim the zucchini, cut in half lengthwise, and scoop out the flesh and seeds with a small spoon or fruit baller/fruit scoop. Divide and reserve half the zucchini flesh for filling. Squeeze out excess water and finely chop before adding to the sauce.2 medium zucchini
- Place zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened for further baking with filling later. Set aside.3 tablespoon olive oil, salt and pepper to taste
- Saute onion in a skillet over medium heat until softened. Add tomatoes, chicken, reserved zucchini flesh, Italian herbs or oregano, and garlic powder. Saute for 2 minutes more and stir in the cream.1 ½ cup pre-cooked chicken, ½ medium onion, ½ teaspoon garlic powder, 7 cherry/plum tomatoes, 1 teaspoon oregano, ¾ cup heavy cream
- Add Parmesan, simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if necessary.½ cup parmesan, salt and pepper to taste
- Once the zucchinis are halfway softened, evenly distribute the chicken stuffing among them. Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.½ cup Colby jack cheese (or sharp Cheddar)
VIDEO
NOTES
- Don't boil the cream in the skillet, take it to a gentle boil, and reduce the heat to low. Simmer the sauce until thickened. This will only take a few minutes after adding the parmesan.
- Don't scoop the zucchini too hard. Zucchinis should be sturdy and resemble a ''boat'' shape with thicker sides to hold up the chicken filling. The best way to remove the flesh is to use a fruit scoop and gently scoop inch by inch carefully not to rupture the edges of the vegetable.
- Baking time. Depending on how large zucchini's you'll get, the baking time will need to be adjusted. For smaller and thin zucchinis 10 minutes of initial baking without the filling should be enough (you will continue to bake them later with the stuffing). For medium, 15 minutes or more is needed. I do not suggest using large zucchinis as they often tend to be very tough and with thick skin, which you want to avoid for stuffed zucchinis. Most of the commercial varieties of zucchinis are actually safe to eat raw. This being said, the baked zucchini is ready when it is fork-tender but not mushy and still with bright green color.
- Can you freeze cooked stuffed zucchini? You can freeze cooked stuffed zucchinis by wrapping them in a freezer-safe bag or container for up to 2-3 months. To serve, thaw and then bake in the oven until warm or microwave using the correct setting until warm. However, I wouldn't recommend freezing the stuffed zucchini at all as the texture of the zucchini will change and not be as fresh as it would initially.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 477kcalCarbohydrates: 13gProtein: 28gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 118mgSodium: 364mgPotassium: 743mgFiber: 3gSugar: 7gVitamin A: 2015IUVitamin C: 34mgCalcium: 323mgIron: 2mg
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